日前，扎赉特好物"京蒙"嘉年华在北京举办。这是在京蒙协作下，内蒙古扎赉特旗推进乡村振兴的缩 影。 作为国家乡村振兴重点帮扶县，扎赉特旗与北京丰台区自帮扶工作启动以来，在产业、教育、医疗、文 旅等领域形成深度协作格局。活动现场，内蒙古自治区扎赉特旗委副书记、旗长李浩介绍，扎赉特旗是 东西部协作战略的受益者，北京市和丰台区在产业协作、消费帮扶、人才交流等方面的支持帮助扎赉特 旗进入了发展"快车道"。 原农业部总农艺师、中国合作经济学会会长孙中华表示，京蒙协作是推动扎赉特旗农牧业转型的有力抓 手，北京的资金、技术、市场优势与扎赉特旗的生态、农牧、文化资源精准对接，有利于实现优势互 补，释放消费和投资需求，促进高质量发展。 在农文旅融合与产业推介环节，农业农村部食物与营养发展研究所研究员朱大洲解读草原生态稻米的营 养价值与标准体系。三位推介官通过实物展示与品鉴互动，让扎赉特大米、牛羊肉、奶制品、山野菜等 生态好物走进公众视野。 扎赉特旗年均粮食产量超47亿斤，是全国产粮大县、重要绿色农畜产品生产加工输出基地、国家级草原 畜牧业转型升级试点旗。在京蒙协作下，扎赉特旗聚焦肉牛产业规模化、标准化、集群化发展，构建 起"品种 ...

Core Insights - The chairman of the company, Gai Quan Hong, emphasized the establishment of a strong competitive moat in the appetizer cold dish sector, aiming to become a leading brand in China [1] - Despite fierce competition in the market, there remains significant growth potential, and the company plans to enhance its organizational and human resource capabilities while expanding both domestic and international markets [1][5] Company Strategy - The company has maintained efficient operations at its Dalian and Huai'an bases, leveraging local natural and agricultural advantages to grow its market presence [2] - The focus on R&D is crucial, with the company adopting a triangular R&D model to enhance product quality and innovation, ensuring a diverse product lineup beyond traditional offerings [3] - Collaborations with universities and research centers have been established to bolster R&D efforts in cold dish products, leading to successful outcomes in marine and edible fungi products [3] Market Dynamics - The cold dish market has evolved from informal production methods to a more professional approach, driven by rising labor costs and increasing consumer demands for food safety and quality [4] - The company is positioned to benefit from the growing trend of large restaurant chains outsourcing cold dish production to specialized companies, enhancing supply chain stability and cost efficiency [4] Expansion Plans - The company is actively expanding its national footprint, with the Huai'an base enhancing production capacity and market reach, particularly in economically developed regions [8] - Future plans include establishing multiple "satellite factories" around core markets to optimize production and reduce transportation costs [8][9] - The company is also advancing its Shanghai headquarters to leverage regional advantages for further business growth [9] Financial Support - The company has successfully navigated the capital markets, transitioning from the New Third Board to the Beijing Stock Exchange, which has provided significant support for its growth initiatives [10] - The construction of the Huai'an base was funded through capital raised during its listing, and the company is now planning to issue convertible bonds to support further expansion into the meat and seafood pre-prepared dish sectors [10]

盖世食品董事长盖泉泓日前在接受中国证券报记者采访时表示，经过多年深耕，盖世食品已在开胃凉菜 领域建立了深厚的护城河，综合竞争力不断增强，为实现打造中国开胃凉菜领导品牌的战略目标奠定了 坚实基础。当前，开胃凉菜细分市场竞争虽然激烈，但市场空间依然巨大，行业发展任重而道远。公司 将进一步强化组织和人力的重要支撑作用，坚持双轮驱动策略，大力拓展国内、国际市场，深耕存量， 拓展增量，B端、C端共同发展，充分利用资本市场赋能效应，全力拓展市场布局，打造开胃凉菜领域 龙头企业。 ● 本报记者 宋维东 深耕凉菜细分赛道 "目前，公司辽宁大连基地和江苏淮安基地都保持着高效运转状态，产品市场表现很出色，这给了我们 巨大信心。"盖泉泓在采访一开始时就对记者说。 这家总部位于大连市旅顺口区的标准化凉菜生产加工企业，凭借辽东半岛得天独厚的自然优势和区位优 势，特别是特色的农产品结构优势，坚持深耕开胃凉菜主业，一路成长壮大，不仅成为知名的北交所上 市公司，还在海内外市场大展拳脚，发展势头强劲。 "公司成立之初，瞄准食用菌、山野菜等大连本地特色资源，聚焦日本市场，打出品牌，积累资源，为 日后扩大业务规模奠定了基础。"盖泉泓说，"近些年来 ...

这家总部位于大连市旅顺口区的标准化凉菜生产加工企业，凭借辽东半岛得天独厚的自然优势和区位优 势，特别是特色的农产品结构优势，坚持深耕开胃凉菜主业，一路成长壮大，不仅成为知名的北交所上 市公司，还在海内外市场大展拳脚，发展势头强劲。 盖世食品董事长盖泉泓日前在接受中国证券报记者采访时表示，经过多年深耕，盖世食品已在开胃凉菜 领域建立了深厚的护城河，综合竞争力不断增强，为实现打造中国开胃凉菜领导品牌的战略目标奠定了 坚实基础。当前，开胃凉菜细分市场竞争虽然激烈，但市场空间依然巨大，行业发展任重而道远。公司 将进一步强化组织和人力的重要支撑作用，坚持双轮驱动策略，大力拓展国内、国际市场，深耕存量， 拓展增量，B端、C端共同发展，充分利用资本市场赋能效应，全力拓展市场布局，打造开胃凉菜领域 龙头企业。 ● 本报记者宋维东 深耕凉菜细分赛道 "目前，公司辽宁大连基地和江苏淮安基地都保持着高效运转状态，产品市场表现很出色，这给了我们 巨大信心。"盖泉泓在采访一开始时就对记者说。 "公司成立之初，瞄准食用菌、山野菜等大连本地特色资源，聚焦日本市场，打出品牌，积累资源，为 日后扩大业务规模奠定了基础。"盖泉泓说，"近些年来， ...

Core Insights - The "Mountain Wild" dining trend is gaining popularity, with various brands expanding rapidly in the hot pot and barbecue sectors [3][4][5] - The rise of "Mountain Wild" hot pot has led to a surge in related dining concepts, including barbecue and small hot pot, which are attracting younger consumers [7][12] Group 1: Mountain Wild Hot Pot and Barbecue - Mountain Wild hot pot has become a significant trend, with brands like San Chu Shan planning to open 10 new locations in 2024, bringing their total to 20 [4] - The popularity of Mountain Wild hot pot is reflected in social media, with over 100,000 posts on Xiaohongshu and over 100 million views on Douyin [6] - New barbecue brands inspired by the Mountain Wild concept, such as Liu Zhenzhen Guizhou Barbecue and Xiao Pao Xiong Yunnan Barbecue, are emerging, featuring unique decor that immerses diners in a natural setting [7][8] Group 2: Product and Design Innovations - Barbecue brands are incorporating local ingredients like sand ginger and cilantro to create distinctive flavors, such as the sand ginger beef [10][11] - Small hot pot concepts are also adopting the Mountain Wild theme, with restaurants like Chongchun Mountain featuring natural decor and a menu focused on wild vegetables and traditional broth options [12] - Mountain Wild restaurants are emphasizing seasonal ingredients and local sourcing, with dishes like mountain vegetable dumplings and fresh river fish [13][22] Group 3: Market Dynamics and Consumer Trends - The Mountain Wild dining trend is characterized by a focus on natural aesthetics and local ingredients, appealing to consumers seeking a connection to nature [17][18] - The operational model often includes self-service or semi-self-service options, making dining more affordable, with average prices ranging from 60 to 80 yuan per person for barbecue [25][26] - The success of the Mountain Wild model indicates a shift in consumer preferences towards experiences that offer emotional and sensory connections to nature [27][28] Group 4: Broader Industry Implications - The Mountain Wild dining trend represents a broader movement in the food industry, where traditional dining concepts are being reimagined with innovative themes and operational models [27][29] - The integration of self-service and automated systems is becoming a common strategy to reduce costs and enhance customer experience across various dining formats [35][44] - Brands are encouraged to explore authentic connections with nature, moving beyond superficial themes to create genuine dining experiences [45]

Core Insights - The article highlights the emergence of a wild vegetable economy in the Saihanwula Mountain area, driven by local farmers and a processing company [1][2] - The local government is supporting this initiative through rural revitalization funding, leading to the establishment of a wild vegetable processing factory [2][3] Group 1: Economic Development - The wild vegetables are considered an undeveloped "economic crop" due to their taste, nutritional value, and natural purity, making them popular among urban residents [2] - The processing company, led by Liu Xiangyang, has seen significant growth, with peak collection reaching nearly 5,000 pounds of wild vegetables in a single day [1][2] Group 2: Processing and Quality Control - The processing factory is designed to ensure food safety, with strict operational standards for each step, including washing, blanching, and vacuum packaging [3] - The factory employs local villagers, contributing to community employment and economic stability [3] Group 3: Future Plans - After the wild vegetable season, the company plans to utilize existing equipment to process lamb and beef dumplings, thereby diversifying its product offerings and supporting local livestock farmers [3]

Core Insights - The trend of foraging for wild vegetables is gaining popularity among urban residents as a new form of leisure and social activity, particularly during holidays [3][4][6] - This trend is transforming wild vegetables into attractive cultural tourism resources, leading to the development of unique tourism packages that combine wild vegetable picking with local culinary experiences [4][6] Group 1: Consumer Behavior - A significant number of urban dwellers are opting for "wild vegetable foraging trips" to escape crowded tourist spots, indicating a shift in leisure preferences [3] - Social media platforms are playing a crucial role in promoting wild vegetable foraging, with topics like "Jilin Wild Vegetable Guide" trending and users sharing their experiences and tips [3] - Younger generations, particularly those from the "Z generation," are actively participating in these activities, often forming groups to enhance their foraging experience [3] Group 2: Economic Opportunities - Rural areas are recognizing the economic potential of wild vegetables, integrating them into agritourism and local cultural experiences, such as "wild vegetable picking + farmhouse meals" [4][6] - Businesses are experiencing high demand for wild vegetable-based dishes, with some establishments reporting fully booked orders for special wild vegetable meals [6] - Events like the wild vegetable food culture tourism season in Changchun and the establishment of wild vegetable markets at local fairs are further promoting this trend [6] Group 3: Cultural Significance - The practice of foraging for wild vegetables is being redefined as a new social bond and cultural phenomenon, reflecting a growing desire for "nature therapy" among urban populations [4][6] - The resurgence of interest in wild vegetable foraging is seen as a way to reconnect with nature and traditional practices, bridging cultural gaps between urban and rural communities [4][6]